Cookies recipe

Best Sweet Corn Cookies Recipe

Caitlin Bensel

Candy corn fans, this one’s for you. This sweet and chewy corn cookie recipe is the perfect spooky Halloween treat to enjoy until October 31st and it’s a great way to use up leftover candy. Guaranteed to be a hit on a Halloween dessert menu, this is a fun food idea that will scare your guests or just make them say “Mmmm, yummy!”

How to prevent cookies from spreading?

The best way to prevent fall cookies from spreading too much while baking is to refrigerate the dough first. This firms the dough so it spreads more slowly in the oven. A chilled dough will also be much easier to pick up.

What makes a cookie chewy?

Soft cookies have much more moisture in the dough than cake-shaped cookies. In this recipe, there is more brown sugar than white (the molasses in the brown sugar adds moisture). A small amount of cornstarch also helps keep the cookie moist. It’s a perfect match for candy corn: the batter is dense enough to keep the candy from dripping, and both have a similar chewy texture.

Why is sweet corn controversial?

Candy corn is one of those varieties of Halloween candy that you love or hate – people can’t get enough of it or want it at all!

Is white chocolate really chocolate?

White chocolate contains no cocoa, which takes it out of the “strictly chocolate” category. It is made with cocoa butter (the natural fat of cocoa beans) and sugar.

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Yields:

2


dozen

Preparation time:

0

hours

20

minutes

Total time:

3

hours

0

minutes

3/4 tsp.

unsalted butter, melted and slightly cooled

2 1/4 tsp.

all purpose flour

3/4 tsp.

white chocolate chips

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  1. Whisk together butter, brown sugar and granulated sugar in a large mixing bowl until well blended. Whisk egg, yolk and vanilla until combined.
  2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture in two batches, stirring with a spatula until combined. Stir in the white chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 hours (or up to 3 days).
  3. Preheat the oven to 350°. Line two baking sheets with parchment paper. Scoop out the cookies using a 2-tablespoon-sized cookie scoop, leaving the base flat, and place them 1 1/2 inches apart on the baking sheets.
  4. Bake cookies, in batches, 11 to 13 minutes or until edges are lightly browned. Immediately place 3 pieces of sweet corn on each cookie. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The dough can be prepared up to 3 days in advance, then scooped up and baked when ready.

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